MAY 2021
WORKSHOP SERIES

Ferment the Scraps!

Low-Cost Ferments to Reduce Food Waste

8 Interactive Virtual Workshops
8 Creative Hands-on Instructors

Saturday May 8
Using Shio Koji to Reduce Food Waste
Tuesday May 11
Tepache, Tibicos, and Simple Mead
Friday May 14
Turning Leftover Vegetables into Delicious Ferments
Saturday May 15
Fermented Condiments
Tuesday May 18
Food Waste Vinegars
Thursday May 20
Amino Sauces
Saturday May 22
Citrus Surplus Situation
Tuesday May 25
Scrappy Sodas: Utilizing Your Wild & Local Resources